Best 2 Moroccan Spiced Chicken Paillards Recipes
**Tantalize your taste buds with a culinary journey to Morocco, where succulent chicken paillards are infused with an aromatic blend of spices and grilled to perfection. Embark on a sensory adventure as you explore a trio of tantalizing recipes that showcase the vibrant flavors of this North African gem. From a classic Moroccan-spiced chicken paillard to a tantalizing chermoula-marinated version and a delectable harissa-spiced variation, each recipe promises a unique gustatory experience.**
**Indulge in the authentic flavors of Morocco with our classic Moroccan-spiced chicken paillard. A harmonious blend of cumin, coriander, paprika, ginger, and turmeric dances on your palate, creating a symphony of savory sensations. Accompanied by a refreshing lemon-herb sauce, this dish transports you to the bustling souks of Marrakech.**
**For those seeking a bolder flavor profile, our chermoula-marinated chicken paillard offers an explosion of herbaceousness. Fresh cilantro, parsley, and mint mingle with aromatic cumin, paprika, and garlic, enveloping the chicken in a vibrant green marinade. Grilled to perfection, this dish is sure to leave a lasting impression.**
**Spice enthusiasts will delight in our harissa-spiced chicken paillard, where the fiery heat of harissa paste ignites your senses. Balanced with the sweetness of honey and the tanginess of lemon, this dish is a tantalizing interplay of sweet, sour, and spicy flavors. Prepare to be captivated by the vibrant red hue of the harissa marinade, a true testament to Morocco's culinary prowess.**
**Each recipe is meticulously crafted to highlight the unique characteristics of Moroccan cuisine. Whether you prefer a classic flavor profile, an herbaceous twist, or a spicy kick, these chicken paillards promise to transport you to the vibrant streets of Morocco, where culinary traditions and aromatic spices come together in perfect harmony.**
MOROCCAN-SPICED CHICKEN PAILLARDS
Categories Fruit Juice Chicken Quick & Easy Spice Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Prepare grill pan and start sauce:
- Heat grill pan over moderate heat until hot.
- Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
- Make paillards:
- Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
- Finish sauce:
- Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
MOROCCAN-SPICED CHICKEN PAILLARDS
Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts. Gourmet, Quick Kitchen, February 2006.
Provided by Nana Lee
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cooks' note:.
- Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick.
- Special equipment:
- A well-seasoned large (2-burner) ridged grill.
- Prepare grill pan and start sauce:.
- Heat grill pan over moderate heat until hot.
- Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
- Make paillards:.
- Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean).
- Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards on grill, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt.
- Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.
- Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
- Finish sauce:.
- Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil.
- Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
Nutrition Facts : Calories 477.7, Fat 31, SaturatedFat 9.9, Cholesterol 142.4, Sodium 853.9, Carbohydrate 6.4, Fiber 0.2, Sugar 5.7, Protein 41.7
Tips:
- To achieve the best flavor, use high-quality chicken breasts that are at least 1 inch thick.
- To ensure even cooking, pound the chicken breasts to an even thickness before cooking.
- For a more intense flavor, marinate the chicken breasts in the Moroccan spice mixture for at least 30 minutes before cooking.
- Use a heavy-bottomed skillet to cook the chicken breasts, as this will help to prevent them from sticking.
- Cook the chicken breasts over medium-high heat until they are golden brown and cooked through, about 3-4 minutes per side.
- Serve the chicken breasts immediately with your favorite sides, such as couscous, roasted vegetables, or a salad.
Conclusion:
This Moroccan-spiced chicken paillards recipe is a delicious and easy way to enjoy a flavorful and healthy meal. The chicken breasts are tender and juicy, and the Moroccan spice mixture gives them a unique and flavorful taste. This recipe is perfect for a weeknight meal or a special occasion.
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